Other Weird youtube rabbit holes

Fascinating and inspiring for anybody with 3h to spare and a love for playing ball:






These are all legends in the true sense of the word. As a kid I knew they had existed but being too young for even the Barkley's etc. I obviously never got to see them play. Wilt and Dr.J were pretty much mythical while Bill was prehistoric. Being able to watch these interviews now is a treat. Glad I didn't steal from you momma google.

 
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Not a dog lover but watching Bailey the Golden Retriever makes me wanting one...

 
Just watched 3 videos of this bloke cleaning out culverts in his spare time.
 
I'm now deep into drain unblocking and hoof trimming.
 
No, YOU watched 6 videos about how to properly poach an egg. Number of actual eggs poached: 0.
 
Brophs said:
No, YOU watched 6 videos about how to properly poach an egg. Number of actual eggs poached: 0.
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This reminds me that I'm also deep into fried rice and I haven't tried to make some in the last decade.

 
JPRouve said:
This reminds me that I'm also deep into fried rice and I haven't tried to make some in the last decade.

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Just further reinforces my opinion about how shit Oliver is at cooking.

Even I shook my head at using (oh it's oh so healthy) olive oil for high heat cooking and I just laughed when he threw spring onions in first. Absolute hack and phoney of a chef masquerading as some kind of healthy cooking messiah.
 
Redlambs said:
Just further reinforces my opinion about how shit Oliver is at cooking.

Even I shook my head at using (oh it's oh so healthy) olive oil for high heat cooking and I just laughed when he threw spring onions in first. Absolute hack and phoney of a chef masquerading as some kind of healthy cooking messiah.
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Yeah his technique is questionable but in this video I love how the chef's filter disappears with every passing minutes until he reaches the point of "this is fecked up".
 
Redlambs said:
Just further reinforces my opinion about how shit Oliver is at cooking.

Even I shook my head at using (oh it's oh so healthy) olive oil for high heat cooking and I just laughed when he threw spring onions in first. Absolute hack and phoney of a chef masquerading as some kind of healthy cooking messiah.
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Olive oil, even the extra virgin variant, is perfectly fine for high heat cooking. The issue is more with the smell and taste rather than any perceived high/low smoking point.
 
InfiniteBoredom said:
Olive oil, even the extra virgin variant, is perfectly fine for high heat cooking. The issue is more with the smell and taste rather than any perceived high/low smoking point.
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Just googled this and found out you're right...I've believed this for years. Myth busted!
 
InfiniteBoredom said:
Olive oil, even the extra virgin variant, is perfectly fine for high heat cooking. The issue is more with the smell and taste rather than any perceived high/low smoking point.
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Yeah you can't use it for everything and in this case not for a typical asian dish, it ruins it. What is your favorite egg fried rice recipe?
 


This seems to be a big gateway into lots (and lots) of 'chiropractic asmr' type videos, with hunnits of thou's of views each.
 
JPRouve said:
Yeah you can't use it for everything and in this case not for a typical asian dish, it ruins it. What is your favorite egg fried rice recipe?
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The most important component is the rice, you want medium grain, preferably Thai, for the texture and flavour. Most commercial kitchen cook in large batch then leave them in the fridge for a few hours to cook down and dry out properly, otherwise you will have mushy rice. If you are doing it at home leave it overnight as your typical fridge is a bit less powerful than a proper cool room.

Get a woke, heat on high, oil/chicken/pork fat, diced onion to taste, cook the water out, minced garlic, rice in, keep tossing until the grain firm up, light soy sauce or bit of fish sauce depends on preference, egg, dash of sesame oil, toss for another minute or two, spring onion or fried shallot, bit of white pepper

There are also other ingredients you can put in like chicken/pork/Chinese sausage/prawn/green beans/tofu/carrot etc. For the meat best to cook them 80% done first, remove and add into the rice near the end to avoid drying out.
 
InfiniteBoredom said:
Olive oil, even the extra virgin variant, is perfectly fine for high heat cooking. The issue is more with the smell and taste rather than any perceived high/low smoking point.
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Yes that's the point, you wouldn't use it in a frying pan with something like rice as the high heat changes the taste. I think that's the reasoning in the video too.

You certainly wouldn't put a load in the bowl at the end too, classic Oliver :lol:


InfiniteBoredom said:
The most important component is the rice, you want medium grain, preferably Thai, for the texture and flavour. Most commercial kitchen cook in large batch then leave them in the fridge for a few hours to cook down and dry out properly, otherwise you will have mushy rice. If you are doing it at home leave it overnight as your typical fridge is a bit less powerful than a proper cool room.

Get a woke, heat on high, oil/chicken/pork fat, diced onion to taste, cook the water out, minced garlic, rice in, keep tossing until the grain firm up, light soy sauce or bit of fish sauce depends on preference, egg, dash of sesame oil, toss for another minute or two, spring onion or fried shallot, bit of white pepper

There are also other ingredients you can put in like chicken/pork/Chinese sausage/prawn/green beans/tofu/carrot etc. For the meat best to cook them 80% done first, remove and add into the rice near the end to avoid drying out.
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Nice, cheers for that!
 
InfiniteBoredom said:
The most important component is the rice, you want medium grain, preferably Thai, for the texture and flavour. Most commercial kitchen cook in large batch then leave them in the fridge for a few hours to cook down and dry out properly, otherwise you will have mushy rice. If you are doing it at home leave it overnight as your typical fridge is a bit less powerful than a proper cool room.

Get a woke, heat on high, oil/chicken/pork fat, diced onion to taste, cook the water out, minced garlic, rice in, keep tossing until the grain firm up, light soy sauce or bit of fish sauce depends on preference, egg, dash of sesame oil, toss for another minute or two, spring onion or fried shallot, bit of white pepper

There are also other ingredients you can put in like chicken/pork/Chinese sausage/prawn/green beans/tofu/carrot etc. For the meat best to cook them 80% done first, remove and add into the rice near the end to avoid drying out.
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I was hoping for your favorite version and you acted as if I was Jamie Oliver. :(
 
InfiniteBoredom said:
The most important component is the rice, you want medium grain, preferably Thai, for the texture and flavour. Most commercial kitchen cook in large batch then leave them in the fridge for a few hours to cook down and dry out properly, otherwise you will have mushy rice. If you are doing it at home leave it overnight as your typical fridge is a bit less powerful than a proper cool room.

Get a woke, heat on high, oil/chicken/pork fat, diced onion to taste, cook the water out, minced garlic, rice in, keep tossing until the grain firm up, light soy sauce or bit of fish sauce depends on preference, egg, dash of sesame oil, toss for another minute or two, spring onion or fried shallot, bit of white pepper

There are also other ingredients you can put in like chicken/pork/Chinese sausage/prawn/green beans/tofu/carrot etc. For the meat best to cook them 80% done first, remove and add into the rice near the end to avoid drying out.
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Why does this damn culture war have to pop up in every thread?!
 
Redlambs said:
Yes that's the point, you wouldn't use it in a frying pan with something like rice as the high heat changes the taste. I think that's the reasoning in the video too.

You certainly wouldn't put a load in the bowl at the end too, classic Oliver :lol:
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Tbf it’s just rice, if you like the taste of olive oil then drench it with the stuff, go to town. The biggest crime of that video is that the dish ended up looking boring as feck. Food shouldn’t be boring.

Oliver seems like the type who walks around kitchens and look at the way they do stuffs, then try to replicate it without actually knowing how. The reason some Chinese chefs put spring onions first in the neutral veg oil is to flavour it, so they actually fry it up using the white part only, which can only be achieved in a wok as the the bottom of the wok form a well for the oil. You just feck up the onion using a flat pan and the olive oil already overpowers any flavour you can impart in the dish.
 
These guys and their digging with fecking sticks and building some amazing stuff get me every time.


 
Redlambs said:
Yes that's the point, you wouldn't use it in a frying pan with something like rice as the high heat changes the taste. I think that's the reasoning in the video too.
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I can’t speak to the chef’s reasoning he made in the video, but it’s not really the heat changing the taste of oil that is the issue. It’s the inherent taste of the olive oil.

It‘d be like using EVOO for pancakes.
 
This one is for Bethesda fans.









 
Bosws87 said:
Ahh if its an issue i'll remove it!
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I don't think that you have to but it's a channel for a mature audience because the topics are extremely serious and unfiltered. Now it's one of Youtube gems.
 


Just came across the Takeaway guy that sits outside has done my favourite local work lunchtime place.

love this place its sensational
 
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